Tucked away on a quiet street next to the DIS campus lies a hidden gem that any pork lover would want to discover. ‘Bong-go Dwit-Gogi’ sells Korean barbeque – not your traditional sam gyeop-sal (삼겹살), but rather, a hodge-podge of good grub. It’s the kind of place that you’ll visit time and time again, just to taste every item on the menu.

Between the tall apartments, you’ll stumble across a beat-down shack surrounded by people (and the occasional stray cat arching its spine). Not the most ideal description for a 맛집 (hot place), but stick with me. This hole-in-the-wall place opens up at 4:00 PM and serves until 11:00 PM. Usually, a long line of customers wait for their turn, and the friendly waitstaff hands out ‘hwatu cards’ (화투, Japanese traditional flower game cards) to indicate their order within the list. On average, it takes 20 to 30 minutes to be seated. 

As soon as you step through the doors of this cozy eatery, you’ll be greeted by the mouth-watering scent of slow-cooked pork. The building’s interior design provides cozy nostalgia, and the owner’s confident smile welcomes the customers. Despite the simple and unassuming aroma, the actual taste of the dishes will mesmerize you. The menu is short and sweet, with some special dishes that help elevate the versatility pork can bring to the table.

‘Dwit-gogi’ (뒷고기) refers to the miscellaneous parts of product that – unlike the more popular, commercial cuts such as pork belly or sirloin – usually gets left over in sales. The etymology of hind meat quite literally means, ‘jerk that goes out behind’, that is, meat that is not officially sold. The interesting savory taste and chewiness differentiates ‘Dwit-gogi’ from ordinary meat, attracting customers to visit restaurants that specialize in these products.

Most of the menu items cost under 9,000 won, but you need a minimum of three servings just to place an order. If grilling sounds like a bit too much, you can choose other options such as spicy meat stews.

As soon as you take a big bite, the automatic crisp on the outside and the melt-in-your-mouth sensation on the inside provides an euphoric experience. The cuts served with basic condiments of salt, soy sauce, and the soy bean paste (된장) perfectly complete the richness of the pork, and the tenderness leaves the juicy and smoky flavor long after you swallow it.

A side of buckwheat noodles and soy bean paste soup mitigates the grease – it complements your choice of barbeque as well. Anna, a senior and a recurring regular of this restaurant, emphasized, “It was the best meat I had in my whole life. I wish I can go there again with my friends.”

The friendly and attentive service and the reasonable price combined with the passion of the owners make this place like no other. The chefs take exquisite care in preparing each dish with the utmost attention to detail. Jiyun reflected, “I had a common misconception that Dwit-gogi was tasteless and smelly, but this restaurant broke that prejudice. It was amazing.” 

If you’re a pork lover looking for a new favorite restaurant, look no further than this must-go-gem. From the succulent bites to the flattering flavors of the side menu, every dish celebrates the variability and deliciousness of pork. Overall, it’s safe to say that Master Ricky rates this amazing locale an astonishing 10 out of 10 spoons. Jot down Bong-go as a frequent go-to for casual get togethers ASAP.